Split pea soup

1. Melt the butter in a saucepan and fry the shallots until translucent. Then add the hot stock, season with salt and pepper and cook over low heat for 2 minutes. Remove from the heat and let cool slightly.

2. In another saucepan, bring water to a boil, add peas and cook for 2-3 minutes. Drain immediately, rinse under cold water and transfer to ice water to stop the boiling and keep the peas a beautiful pea green.
3. I put half of the broth and peas in a blender and blend until smooth. I slowly add the remaining broth and blend until I reach the consistency I like.
4. Heat, season with salt and pepper, garnish with crème fraîche mixed with lemon zest, basil and pea shoots, drizzle with olive oil and serve with mini croutons.